Simple Grilled Tri-Tip with Garlicky Bok Choy + Sautéed Mushrooms (Grill + Stove)
A simple “steak night” that’s fast enough for a weekday: grill tri-tip for big flavor, and do a quick sautéed bok choy and mushrooms on the stove. No pan sauces, no marinating—just clean seasoning and good char.
Back to full listIngredients
- Angus Beef Tri Tip Steak Family Pack 2.25 lb $10.99/lb (sale)
- Organic Baby Bok Choy 2 lb $3.99
- Simple Truth Organic® Whole White Mushrooms 16 oz $5.00
- Organic Ginger Root (optional) 1-inch piece, grated $5.99/lb
- Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79
- Soy sauce (pantry) 2 tbsp
- Oil (pantry) 2 tbsp
- Salt + pepper (pantry) 2 tsp salt + 1 tsp pepper
- Butter (optional, pantry) 1 tbsp
Instructions
- Season steak: Pat tri-tip dry. Season all over with 2 tsp salt + 1 tsp pepper. Let sit while grill heats (10 minutes).
- Grill: Preheat grill to medium-high. Grill tri-tip 6–8 minutes per side (12–16 minutes total) to 130–135°F for medium-rare (or your preferred temp).
- Rest: Rest steak 10 minutes, then slice thinly against the grain.
- Sauté veg: While steak rests, slice mushrooms. Halve bok choy lengthwise (or separate leaves if small). Heat 2 tbsp oil in a large skillet over high heat. Add mushrooms; cook 4–5 minutes until browned. Add bok choy, 4 minced garlic cloves, and optional grated ginger; cook 2–3 minutes.
- Season veg: Stir in 2 tbsp soy sauce + 2 tbsp water. Cook 1 minute more. Optional: finish with 1 tbsp butter for gloss.
- Serve: Plate sliced tri-tip with bok choy-mushroom sauté.
Health notes: High protein; add extra veg for a lighter plate. Keep portions to ~5–6 oz steak per person.
Drink pairing: Pairs best with an amber ale, brown ale, or a classic American pale ale. A stout also works if you like roast with beef.